Getting ready to put dry rub from Mike Rock on the 7.5 pound grass fed brisket.
Brisket rubbed and ready to rest for the night before meeting the Big Green Egg tomorrow morning.
Last prep tonight for tomorrows brisket, soaking chips. Black Cherry. Mike Rock and I eat well tomorrow!
I really believe that the James Brown mega-funk playing while the brisket was rubbed will make it taste better.
Problem: Sun has now come out and started to raise the temperature of the Big Green Egg past 220 °F. Solution: Umbrella.
Tonight’s brisket is on the Big Green Egg! Dinner in ~12 hours. Bet Mike Rock can smell it at his house.
Smoke.
For those following todays brisket here is the 6-hour check-in. More cherry chips added.
Forgot the picture of the brisket.
Brisket at hour 12. Hoping Mike Rock and I get to eat soon. 170 internal temp. Surly whetting the appetite.
Brisket done. Time for Mike Rock to carve.
Brisket is unbelievable. Amazing! Very moist too! Mike Rock and I very happy.
Next brisket is going to get started at 8:00pm the night before and cook while I sleep. It was amazing, but 9:30pm dinner is too late.
